Jalapeno pepper gives a little kick to the fruit salsa. Preparing this tropical-tasting dish in a skillet keeps your kitchen cool, which is especially nice on a summer day.
- 1 tablespoon canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- 4 boneless skinless chicken breast halves (4 ounces each)
- 2 tablespoons butter
- 3/4 cup pineapple tidbits, drained
- 1/2 cup quartered fresh strawberries
- 1 kiwifruit, peeled, quartered and sliced
- 1/4 cup chopped red onion
- 1 jalapeno pepper, seeded and chopped
- 1 teaspoon cornstarch
- 1/4 cup orange juice
- In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast.
- In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a meat thermometer reads 170°. Remove chicken to serving platter; keep warm.
- Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken. Yield: 4 servings.
Originally published as Chicken Breasts with Fruit Salsa in Taste of Home Meals in Minutes Calendar Annual 2003, p5
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Chicken Breasts with Fruit Salsa
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 28, 2011
"We loved this recipe. Next time I will leave the garlic off the chicken and no jalepeno and onion in the fruit salsa and it will be fantastic!"